How to leave your job and open a restaurant even if you're not sure how.

Have you ever dreamed of quitting your job and starting a business of your own, cooking delicious food to make people smile? Anna Hedworth did. She opened Cook House: an award-winning restaurant housed in two shipping containers.

Self-taught chef and proprietor Anna tells the story of how she plucked up the courage to realise her dream – from designing a restaurant, to menu planning, growing her own produce, foraging locally and cooking every day.

Cook House is a book filled with more than 100 delicious recipes as well as a story to inspire the millions of others who dream of jumping ship.

'Anna is as impressive in her storytelling as with her food' JEREMY LEE.

'Inspiration on every page ... This book makes you want to down tools and get cooking' JULIE JONES.

'Anna's enthusiasm bursts from the pages ... Cook House made me laugh out loud and hungry. It's brilliant' JAMES WHETLOR.

Strategic Managerial Accounting: Hospitality, Tourism & Events Applications 6edn explores the nature of these industry sectors and how these impact on the strategic managerial accounting (SMA) tools used by decision makers in the industry. Formerly known as Managerial Accounting in the Hospitality Industry by Harris and Hazzard, this new edition builds on this successful and well known text, retaining its practical approach and active learning style, extending to consider strategic management accounting and to include tourism and events management industry contexts. This new 6th edition incorporates discussion, explanations and illustrations of the theoretical underpinning of hospitality, tourism and events related to SMA and managerial accounting concepts and techniques, together with specific examples of industry application. It has a user friendly chapter structure, with pedagogic features including objectives, learning activities, self check questions, references, and key points summaries. Each chapter includes 'theoretical context' sections which put the applied learning in the context of current research and thinking to bring the theory to life. Key features of this text are: * A complete revision and expansion of the well known and successful Harris and Hazzard text; * Includes several brand new chapters such as: Event and Function Management Accounting techniques, Sustainability & Environmental Management Accounting (EMA), Not-for-profit Organisations, Current Issues in Strategic Management Accounting; * Uses international real life case studies to illustrate from across the hospitality, tourism and events sectors including charity (not-for-profit) sector and music events; * Links to applied and generic research on each topic; * Includes International Financial Reporting Standards (IFRS) terminology suitable for an international audience. With a complete suite of online tutor resources, this book is essential reading for all year 2/3 undergraduate and postgraduate students studying hospitality, tourism and events management.

Find out how accurate forecasting and analysis can prevent costly mistakes! Management Science Applications in Tourism and Hospitality examines innovative tools for evaluating performance and productivity in tourism offices, hotels, and restaurants. This collection of recent studies focuses on two important topics of management science: forecasting and a relatively new analytical methodology called data envelopment analysis (DEA). This book will show you how tourism forecasting accuracy can be enhanced and how DEA can be used to benchmark productivity and improve advertisement efficiency. Management Science Applications in Tourism and Hospitality provides you with a useful blend of analysis from both theory and real-data perspectives. This book uses case studies, application techniques, and expert advice to review various productivity measurement methods and compare them to DEA, revealing DEA's strengths, weaknesses, and its potential in the operating environment. With Management Science Applications in Tourism and Hospitality, you'll be able to: utilize destination benchmarking perform multiunit restaurant productivity assessments using DEA conduct hotel labor productivity assessments using DEA measure and benchmark productivity in the hotel sector using DEA model tourism demand use an improved extrapolative hotel room occupancy rate forecasting technique forecast short-term planning and management for a casino buffet restaurant apply city perception analysis (CPA) for destination positioning decisions This book is generously enhanced with tables and figures to substantiate the research. Management Science Applications in Tourism and Hospitality is valuable for hospitality and tourism educators and graduate students learning and doing research in operation analysis. Savvy executives and professionals who want to improve efficiency in their industry will also benefit from the techniques illustrated in this timely guide.

How much money is your business wasting? How good is the service you deliver? This pioneering book will familiarize you with benchmarking techniques that can be used to gauge and improve the performance of hospitality and tourism businesses anywhere With compelling case studies drawn from hotel management, environmental systems, and destination practices, it examines important aspects of benchmarking, including satisfaction barometers, indicator development, and finding/networking with benchmarking partners. After an overview of benchmarking concepts and processes, this essential book explores: benchmarking's strengths and weaknesses ways to apply benchmarking to tourist facilities and destinations the role of customer satisfaction and loyalty in benchmarking--and a way to efficiently measure it a procedure for identifying benchmarking partners the Tyrolean Tourism Barometer--its value, its usefulness, and ways to improve it the changing functions of hotel front office operations and procedures and benchmarks that can help empower front office employees benchmarks in quality management benchmarks in accreditation for hospitality and tourism businesses a case study of environmental management systems for Caribbean resorts and hotels--how they have saved money on water, electricity, diesel fuel, and liquefied petroleum gas while improving environmental performance

How much money is your business wasting? How good is the service you deliver?This pioneering book will familiarize you with benchmarking techniques that can be used to gauge and improve the performance of hospitality and tourism businesses anywhere! With compelling case studies drawn from hotel management, environmental systems, and destination practices, it examines important aspects of benchmarking, including satisfaction barometers, indicator development, and finding/networking with benchmarking partners.After an overview of benchmarking concepts and processes, this essential book explores: benchmarking's strengths and weaknesses ways to apply benchmarking to tourist facilities and destinations the role of customer satisfaction and loyalty in benchmarking--and a way to efficiently measure it a procedure for identifying benchmarking partners the Tyrolean Tourism Barometer--its value, its usefulness, and ways to improve it the changing functions of hotel front office operations and procedures and benchmarks that can help empower front office employees benchmarks in quality management benchmarks in accreditation for hospitality and tourism businesses a case study of environmental management systems for Caribbean resorts and hotels--how they have saved money on water, electricity, diesel fuel, and liquefied petroleum gas while improving environmental performance

Here is an engaging overview of the development of, definition of, and approach to modern geotourism, a growing movement to help sustain and showcase the distinctive geographical characteristics of many places around the world. This volume provides a clear conceptual framework with illustrative examples from all corners of the world to better understand abiotic nature-based tourism. The volume looks at the establishment and effective management of the over 140 UNESCO geoparks around the world and other travel and tourism destinations of interest for their significant historical, cultural, and frequently stunning physical attributes. With studies from a selection of geotourist areas, the volume explores urban geotourism, mining heritage, geomorphological landforms, geoheritage (based on cultural and historical interest), roadside geology of the U. S., community engagement and volunteer management programs, and much more. There is even a chapter on space and celestial geotourism.

Combining ideas of sustainable development, product development and branding with notions from the fields of design, space shaping and architecture, this volume of Advances in Culture, Tourism and Hospitality Research offers contemporary perspectives on the strategic development, evaluation and impact of 'atmospheric quality' in tourism and hospitality service situations. Contributors explore the way atmospheric qualities in tourism and hospitality strongly influence customer behaviour and how their emotional responses to sensory pleasures translate into authentic experiences, excitement, happiness or enjoyment. Examples discussed include: participatory shaping of destination atmospheres urban atmospheres 'silent' airports atmosphere of religious buildings residents as elements of atmosphere emotional contagion building culture and architecture eAtmospherics light and colour effects in hospitality encounters the co-created atmosphere of concerts and events. Incorporating theoretical perspectives on atmosphere in culture, inter-cultural communication and marketing and numerous practical examples to promote a deeper understanding of atmospheric qualities in sustainable tourism and hospitality, this book furthers academic knowledge and gives guidance to tourism and hospitality practitioners interested in improving the atmospheric quality of their offers for the benefit of their guests.

Informed by the scholarly and practical viewpoints of a myriad of internationally recognised experts, this engaging and timely volume poses a set of pertinent questions that cover critical and contemporary sustainability issues in hospitality and tourism and proposes actionable solutions. Embellished with informative tables, diagrams and photographs, key questions and debates are discussed from a variety of angles with proposed solutions by industry practitioners, academics and consultants belonging to the Hospitality Net World Panel on Sustainability in Hospitality. Designed to facilitate contemporary discussion and debate, this book presents constructive dialogues which are designed to lead to action within the hospitality industry and education. Key questions cover the following topics: * Major contemporary sustainability challenges - e.g., climate change, biodiversity loss, impacts of pandemics, water scarcity, human right risks. * Specific hospitality functions or departments - e.g., food and beverage, engineering, health and safety, guest relationship, finance, purchasing, human resources. * Strategic issues related to marketing and stakeholder relationships - e.g., sustainability working groups, return on sustainability investment, marketing and reporting sustainability, certification, supplier relationship, engaging guests. This book is an essential reading for students and academics in the field of hospitality and tourism management, as well as industry professionals searching for answers to challenges they face in enacting sustainability in their business.

Vocational A-level Hospitality and Catering provides a comprehensive, dedicated approach to the new Vocational A-level in Hospitality and Catering. Exactly matching the structure of the new specifications, this book is designed to facilitate success. The book supports students and lecturers through the six mandatory units of the Vocational A-level, covering all the background information needed. References to key skills attainment are contained at the end of each unit and information from major employers in the Hospitality and Catering industries make the learning process enjoyable and relevant. The book has an accessible, student-friendly style with clear diagrams and explanations. Activities, revision questions and real examples from industry support and encourage individual learning.

Disasters experienced by the hospitality industry have steadily increased over the past few decades, and the industry has emerged as one of the most vulnerable businesses to disasters and emergencies, with a wave of catastrophic events striking it in recent years. Disaster management has become a vital tool as key industry players seek ways to cope with these unexpected events. Disaster Planning and Preparedness in the Hotel Industry reveals that a majority of hotels are not financially capable to prepare and train personnel, and unable to afford financing activities or disaster and emergency preparedness plans and programs. Furthermore, it finds that although emergencies bring about trauma and hardship in hotels, they are at the same time establishing a re-engineered life cycle. The book goes on to suggest that for hotels to be well managed and adequately prepared for emergency, all stakeholders should be engaged in removing setbacks and barriers to effective disaster and emergency management and planning. It concludes that Jordanian hotel managers and stakeholders should establish a well detailed emergency planning and preparedness schedule and outline details of the collaborative management plan for emergency cases. By identifying major emergencies that have occurred in the hotel industry; investigating hotels' preparation for emergencies in the past; and exploring how hotels manage and overcome such emergencies; this book will increase the awareness of emergency managers and scholars on how to read, manage, and overcome the impact of emergencies in the hospitality industry.

Create programs that make good use of the leisure time of the elderly, and of those who care for them!Caregiving is a vital issue in today's rapidly aging society. Each year, a greater number of elderly people find themselves in need of care, and at the same time, more elderly adults than ever are finding themselves in the caregiving role. Caregiving--Leisure and Aging blends the work of six experts in the field, exploring implications for future practice and research, examining caregivers and care receivers and their need for appropriate leisure and recreation activities, and sharing innovative recreation programs to help caregivers and those in their care enrich the quality of their lives.Here you'll find: a review of literature which examines caregivers'health behaviors and discusses sleep improvement, home-based exercise, and several interventions the common factors found in successful leisure and activities programs for older adults and those who care for them in-depth case studies of three women who cared for their older husbands with dementia and the rationale behind their sacrifice of personal leisure time to provide this care a survey of rural and urban caregivers to individuals with Alzheimer's disease specific leisure education strategies that have been used successfully in caregiver support groups an examination of the innovative Family-based Structural Multisystem In-home Interventions (FSMII) with a Computer Telephone Integration System (CTIS) projectCaregiving--Leisure and Aging provides information and ideas regarding the importance of leisure both to those elderly people receiving care and also to the aging adults who selflessly deliver that care.

'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations.
Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit.
'Hospitality Retail Management' shows managers and students how competitive advantage can be gained by adopting management techniques which are both 'tight and loose', and demonstrates how you can manage businesses with well-defined objectives while also allowing local managers to interpret their local market as they see fit.
Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text.
Forms the basis of a complete course in unit management development
Provides an overview of the range of skills needed for effective unit management
Includes extensive examples of best practice from world-wide companies and a substantial integrated case study

'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising.
In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.
an insight into the national and international activities of franchise operations within the hospitality service sector and the business dynamics associated with franchising in this context
identifies examples of best practice from the point of view of both franchiser and franchisee
a holistic understanding of all issues involved by showing them in a real life context

This book explores the potential of halal tourism development and its implementation in Ethiopia. The insights presented assist key stakeholders to make informed decisions concerning commercial strategy, profitability and feasibility of halal tourism from the secular perspective. This innovative book offers a unique contribution to halal tourism, being the first of its kind to assess halal tourism development in developing countries. It provides a clear understanding of what halal tourism means, how it has evolved and the current status of the industry. The book considers the prospects of halal tourism, including the conceptual and practical challenges of halal tourism development. The example of halal tourism in Ethiopia is explored to provide a lens through which deeper understandings can be drawn on where and how to develop halal tourism This book will be of interest to, researchers, students in the disciplines of tourism, anthropology, geography, business administration and sociology. It also provides useful insights for policy makers, planners and professionals in the hospitality and tourism industry.

Improve your hospitality and tourism research abilities with this impressive collection of research methods The Practice of Graduate Research in Hospitality and Tourism assists you in gaining insight into different facets of research design, conceptual development, research methods, and conclusions drawn from research in hospitality and tourism. As a professional, researcher, or graduate student in the hospitality and tourism field, you will benefit from this collection of chapters that represent examples of research trials conducted by graduate students in hospitality and tourism and are selected on the basis of the originality of the students'concepts, research methods, and interest of the work to graduate students. This informative volume will provide you and your students with up-to-date and effective ideas for researching topics within the field of hospitality. The Practice of Graduate Research in Hospitality and Tourism is an excellent supplemental textbook for research methods classes in graduate hospitality and tourism programs. The wide variety of chapters will stimulate discussions on research in hospitality and tourism from conceptual, secondary data, and primary data approaches. Some of the research articles you will explore in The Practice of Graduate Research in Hospitality and Tourism are based on different statistical techniques, research designs, and trends of subjects. Topics include: selecting service-oriented employees based on person-organization fit measuring the effectiveness of advertising on the Internet examining factors that affect food expenditures of U.S. tourists when they are away from home explaining the competitive structure of Japanese travelers'overseas destination plans determining the motivational needs of managers in the on-site foodservice segment providing adequate education on HIV and AIDS in the workplace for hospitality managers identifying influential variables of employee turnover in the food and beverage industryThe Practice of Graduate Research in Hospitality and Tourism serves as an important forum for initiating research and new ideas internationally. The carefully selected chapters of this essential text will provide you and your students with suggestions that will improve research competency as well as hospitality services to patrons.

This new edition of Profit Planning is ideal for hotel, restaurant and licensed house managers as it focuses on profit planning, the major area of finance which the general manager needs to get to grips with. The practical aspects of day-to-day profit planning are emphasized, which means that the reader can understand the approach with the minimum of theory and technical jargon. The examples and illustrations used can easily be translated into all aspects of the hospitality industry, so this book has a wide appeal.Unit managers now have high levels of finance responsibility at an early stage in their career. This reflects the growth in strongly branded and market oriented chains of pubs and restaurants which need to achieve swift returns on their investments. The financial management skills expected of unit managers are therefore growing in sophistication and this new edition takes full account of this.

International Hospitality Business: Management and Operations will introduce hospitality managers to the most up-to-date developments in hospitality to prepare you for the rapidly changing world of international hospitality. This book is a compilation of the most current research in global operations. It examines new developments, new management concepts, and new corporate mergers. International Hospitality Business analyzes and discusses the complexity of the political, economic, financial, commercial, and cultural environment within which international business takes place to help you become a productive global manager. Through International Hospitality Business, you will learn how an effective global hospitality manager must have a broad trans-disciplinary perspective that includes studies in politics, culture, and geography to better prepare for the complexity of international operations. Expand your knowledge of how to deal with the issues that confront hospitality firms and managers in international development and operations by: understanding the great demand for competent managers to oversee operations in foreign countries because of the explosive growth of the international hospitality industry exploring the complex issues faced by hospitality managers when they are assigned to work overseas gaining insight into international hospitality firms'policies regarding developmental strategy, organizational structure, marketing, finance, accounting, and human resource management recognizing the international hospitality industry as an integral part of the service import and export business to help students gain a better understanding of managerial rolesWith The International Hospitality Business, you will examine world travel patterns, major hotel chains, and foodservice companies in different regions of the world to expand your knowledge and help you face the dynamic changing world of international hospitality. While this volume provides you with important, comprehensive knowledge that will help you manage the your overseas hospitality operations in a way that keeps the most important person in any business--the customer--contented.

This delightful, vividly detailed book takes you out 'on the town' in New York from the American Revolution to today's Food Revolution. Michael and Ariane Batterberry, founders of Food and Wine magazine, detail a magnificent journey through the streets of New York, exploring the customs in eating, drinking and entertainment of both high and low culture. They take you into the dives of the Tenderloin and to the elaborate banquets of the Gilded Age. Whether they are talking about a saloon or the famous Astor House, they provide the most interesting historical details - including quality and cost.
First published in 1973 when New York seemed to be a city in decline, the original edition of saw very little hope in the city's culinary future. Who could have known that New York was on the brink of a Food Revolution and a total reinvention of the American dining experience.
Conceived to redress that miscalculation and to celebrate the thriving growth of dining out in New York, this anniversary edition of On the Town in New York contains a new introduction and an afterward that picks up where the Batterberry's left off.
Delicious and irrisistable, this social history of New York will please anyone whose tasted the specialties of Chinatown, had a steak at Keen's or basked in the luxuries of the Rainbow Room.

The fourth edition of this best-selling text has been completely revised and updated throughout and has been brought in-line with recent developments in information technology. It now has a lively new design with many more illustrations, new case studies and examples incorporated throughout. All of which provides students with accessible clear coverage of the subject area.

Written by leading academic and industry experts actively engaged in revenue management, research and teaching this is a new and original treatment of the whole field for students and professionals. The first part of the book provides academically rigorous challenging and contemporary material to get to the core of the subject and to make the theory and practice lively, relevant and engaging. Throughout this, and the second section, numerous references to past and present good practice are used- giving insight into best practice in cutting-edge companies leading the revenue management agenda in markets all over the world. The second part of the book is authored by a range of academics and practitioners all currently engaged in revenue management practice, balancing the theory with the best overview possible of best real world practice. Drawn from the widest possible range of sectors including hospitality, car rental, airlines, tour operators, restaurants and advertising it gives an unrivalled industry perspective. The book is designed for students at many levels in universities, business schools, schools of tourism and hospitality studying marketing, pricing, distribution, selling and commercial issues in the service industry. It will also be ideal for practitioners (consulting experts, revenue managers, pricing managers) studying part-time or on CPD programmes requiring a strong theoretical and practical orientation. It will be essential for those working in revenue management, reservations, operations and logistics and generic marketing.

* The first book to connect place branding and travel writing, building on the increased emphasis on storytelling in tourism marketing. * Adopts a reflective approach, encouraging the reader to apply and experiment with different ideas and techniques. * Makes a significant contribution to mapping and defining the subject, drawing together a range of methodological approaches

Divided into four sections, "Entrepreneurship and Small Business Management in the Hospitality Industry" takes an intuitive step by step progression through each stage of the entrepreneurial process:
*Context, theoretical perspectives and definitions; the entrepreneur and their environment. What are the characteristics of an entrepreneur?
*Concept to reality: the feasibility study, analyzing the competition, sourcing funding and selecting partners, especially in a family business
*The business plan: the structure and content of the business plan, through to detailed distribution, marketing and human resource planning including cultural differences and considerations
*Growth and the future: venture capital, e-strategies, new markets and exit strategies.
*Covers all aspects of entrepreneurship in the hospitality industry from entrpreneurial characteristics to business planning
* Uses culturally diverse cases and examples to give a holistic view of entrepreneurship
* Takes a learning by doing approach with features such as chapter objectives, case studies, reflections, role-play activities and experiential exercises

A Food & Wine Best Cookbook of 2022 Baking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at teaching baking. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur's unique approach is friendly and accessible to all levels, focusing on the "how" and "why." So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to Baking School!

It often seems that there is more confusion than consensus regarding tourism theory. Does tourism have theories it can truly own, or does it just borrow from other academic disciplines? It can be difficult to understand the theories and conceptual frameworks available, and how to apply these ideas to a research endeavour. This book reviews theoretical perspectives on tourism from planning and management, through marketing and host communities to the tourism consumers themselves. Covering issues such as tour guiding, rural tourism development and destination image, it provides a complete guide to the industry. Including pedagogical features throughout, this book is an accessible approach to a controversial subject.

The comprehensive guide to chocolate and candy making for professionals and serious home cooks

Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.

Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines.Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrationsFeatures new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy barsWritten by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of "Chocolates and Confections at Home with The Culinary Institute of America, " from Wiley